Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomato

Start your day with a vibrant scramble featuring tender egg whites lightly cooked with fresh spinach. Complemented by a dollop of creamy low‐fat cottage cheese and bright, juicy tomato slices, this breakfast is paired with a slice of whole grain toast and a side of silky avocado, offering a perfectly balanced meal that's as delicious as it is nourishing.

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NUTRITION

411kcal
Protein
35.1g
Fat
16.8g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/3 cup low-fat cottage cheese (approx. 80g)

1 cup raw spinach (30g)

1 medium tomato (123g)

1 tsp extra virgin olive oil

1 slice whole grain toast (30g)

1/2 avocado (100g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with 1 tsp of extra virgin olive oil.

  • 2

    Pour the egg whites into the skillet and allow them to start setting, then add the fresh spinach.

  • 3

    Gently scramble the mixture until the egg whites are just cooked and the spinach has wilted.

  • 4

    Remove the skillet from heat and fold in the low-fat cottage cheese to ensure creaminess without overcooking.

  • 5

    Plate the scramble alongside a slice of whole grain toast and arrange sliced tomato on the side.

  • 6

    Finish with a serving of sliced avocado from 1/2 an avocado on the plate, and serve warm.

Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomato

YOUR SOLIN GENERATED RECIPE

Egg White and Spinach Scramble with Cottage Cheese and Sliced Tomato

Start your day with a vibrant scramble featuring tender egg whites lightly cooked with fresh spinach. Complemented by a dollop of creamy low‐fat cottage cheese and bright, juicy tomato slices, this breakfast is paired with a slice of whole grain toast and a side of silky avocado, offering a perfectly balanced meal that's as delicious as it is nourishing.

NUTRITION

411kcal
Protein
35.1g
Fat
16.8g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/3 cup low-fat cottage cheese (approx. 80g)

1 cup raw spinach (30g)

1 medium tomato (123g)

1 tsp extra virgin olive oil

1 slice whole grain toast (30g)

1/2 avocado (100g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with 1 tsp of extra virgin olive oil.

  • 2

    Pour the egg whites into the skillet and allow them to start setting, then add the fresh spinach.

  • 3

    Gently scramble the mixture until the egg whites are just cooked and the spinach has wilted.

  • 4

    Remove the skillet from heat and fold in the low-fat cottage cheese to ensure creaminess without overcooking.

  • 5

    Plate the scramble alongside a slice of whole grain toast and arrange sliced tomato on the side.

  • 6

    Finish with a serving of sliced avocado from 1/2 an avocado on the plate, and serve warm.